Chicory, Avocado, Pink Grape Fruit & Gorgonzola Salad
Pair this fresh and tasty salad with Kumala Chenin/Viognier and enjoy the bursts of flavour
Ingredients
- 100 g Chicory
- 1 Grapefruit Segmented
- 30 g Crumbled blue cheese
- ½ Avocado Sliced
- 20 g Rocket
- ¼ cup Spiced almonds
- 75 ml Blue Cheese dressing
- 5 g Chives Finely chopped
Blue Cheese Dressing
- 400 g Blue cheese
- 1 Garlic clove
- 2 tblsp Finely chopped onion
- 150 ml Balsamic vinegar
- 1 L Cream
- Salt & pepper
Spiced Almonds
- 1 kg Almonds
- ¼ cup Rosemary Finely chopped
- 2 tsp Cayenne pepper
- ¾ cup Brown sugar
- 2 tsp Salt
- ½ cup Melted butter
Instructions
- Arrange the chicory & rocket in a pile with slices of avo and grapefruit segments. Crumble the cheese on top of the salad, scatter with walnuts and then drizzle over the blue cheese dressing. Sprinkle the chives on top.
Blue Cheese Dressing
- Whisk the cheese, onions, garlic and vinegar into a paste. Slowly add the cream. Whip the dressing until it is a little thick. Be careful not to whisk too much or it will split. Season with salt & pepper.
Spiced Almonds
- Put the nuts on a tray and place in the oven until golden brown
- Mix the herbs, spice, salt and butter together.
- Add the nuts to the spiced butter and mix thoroughly.